The Power of Many

I'd reached a point in our diet/biomed journey, that I felt our daughter had finally come to eat certain foods on a regular basis, and that cooking them in bulk and freezing them could finally be a feasible option. Inspired by one of my forum member's rituals, I decided to extend an open invitation for a day-long GFCF Cook Fest.

It took a lot of e-mails to figure out the details, but the two other participants, Tori and Heather, each drove an hour, hauled raw ingredients, prepared foods and coolers to my house and thus we began our first endeavor. We got to sample Heather's hummus and watch her make meatballs, Tori graced us with lentil soup and a sumptuous Sunday Chicken dinner, and I made pumpkin protein cookies and quesadillas.

But it was more than just making and sharing food. Here, we were able to come together and talk about our children. Try new foods and bring new foods home. Show each other new tips and tricks and generally learn how to make life easier in the GFCF kitchen. I wish I had taken a picture of all the food we made, because I know I've left something out. The following day, since my kitchen was still a wreck and appliances still out, I was able to make additional foods and freeze them.

Though it's been hard to get everyone back together again, I have held another cook-fest, and in this one, there wasn't a lot of mass coooking done, but there was a lot of education for the new people.

The camaraderie during this mundane chore made it completely bearable...and I LOVE having a stocked freezer!

CF Coleslaw

CF Coleslaw

1 part red cabbage
1/3 part carrots
1/8 part leeks, white part and some of the green

Shred cabbage and carrots.
Slice leeks in half, rinse well. Lay flat, then thinly slice across width.

Mix well


DRESSING:
equal parts lime juice and oil
fresh garlic – one med-large clove per lime
S&P
¼ t cumin per lime, just a hint of red pepper


Make dressing and pour on top of colelaw. Mix well. Refrigerate.

NOTE: If you use a small head of cabbage you’ll probably need to use 2 limes for the dressing. Also, I have made this with red onion and it was not nearly as good as with the leeks. The red onion overpowered the other flavors.